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  2. Shrimp Salad Rolls Are So Easy To Make

    www.aol.com/shrimp-salad-rolls-easy-184400250.html

    The 10 best holiday candles to make your home smell merry and bright

  3. Tuscan Shrimp Salad with Toast Points Recipe - AOL

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    Stir the dressing, parsley, basil and garlic in a medium bowl. Add the shrimp and tomatoes and toss to coat. Cover and refrigerate for 30 minutes. Arrange the salad greens on 2 plates. Divide the shrimp mixture between the plates. Tuck 4 bread quarters, point-side-out, around the greens on each plate.

  4. Tuscan Shrimp Salad with Toast Points Recipe - AOL

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  5. Good Eats: Over 25 quick and easy shrimp recipes that ... - AOL

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    In the words Bubba from Forest Gump, "Shrimp is the fruit of the sea." Shrimp can also be pretty cost effective, considering you can buy a big frozen bag for less than $15 at most grocery stores.

  6. Tuscan Shrimp Salad with Toast Points Recipe - AOL

    www.aol.com/food/recipes/tuscan-shrimp-salad...

    Stir the dressing, parsley, basil and garlic in a medium bowl. Add the shrimp and tomatoes and toss to coat. Cover and refrigerate for 30 minutes. Arrange the salad greens on 2 plates. Divide the ...

  7. Papaya Shrimp Salad Recipe - AOL

    homepage.aol.com/food/recipes/papaya-shrimp-salad

    1 lb cooked large shrimp, peeled and deveined; 1 papaya, peeled, seeded and diced; 1 cup whole kernel corn; 4 green onion, chopped (about 1/2 cup) 1 cup Pace® Picante Sauce; 1 tbsp lemon juice; mixed salad green

  8. Shrimp Louie - Wikipedia

    en.wikipedia.org/wiki/Shrimp_Louie

    Shrimp Louie is a traditional salad from California made with shrimp, lettuce, egg and tomato. [1] [2] The dressing is similar to Thousand Island dressing and is made with mayonnaise, ketchup, chili sauce, Worcestershire sauce, onion, salt, and pepper. Shrimp Louie originated in San Francisco in the early 1900s.

  9. Crab Louie - Wikipedia

    en.wikipedia.org/wiki/Crab_Louie

    The exact origins of the dish are uncertain, but it is known that Crab Louie was being served in San Francisco, at Solari's, as early as 1914. [3] A recipe for Crab Louie exists from this date in Bohemian San Francisco by Clarence E. Edwords, [4] and for a similar "Crabmeat a la Louise" salad in the 1910 edition of a cookbook by Victor Hirtzler, [5] head chef of the city's St. Francis Hotel. [6]

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